Napa Cabbage Doenjang Soup

Ingredients

Napa Cabbage 20g, Tofu 30g, Onion 20g, Green Onion 10g, Broth Anchovy 5g, Cheongyang Chili 1g, Chopped Garlic 0.5g, Ginger Juice 0.5g, Doenjang (Soybean Paste) 2g, Rice Rinse Water 60ml, Water 300ml

Instructions

1. 1

   Cut the napa cabbage, onion, and tofu into bite-size pieces, and diagonally cut the green onion and cheongyang chili.

   
2. 2

   Add the leftover onion skin, green onion root, and broth anchovy from the pre-processing and steep to make broth, then strain.

   
3. 3

   Boil the tofu in boiling water for about 10 minutes to remove the salt.

   
4. 4

   Add sesame oil and napa cabbage to the pot and stir-fry, then add rice rinse water and broth and boil.

   
5. 5

   Add the tofu, onion, green onion, and chili.

   
6. 6

   Season with soybean paste, grated garlic, and ginger juice.